Food Adultration

I suppose you have a good defence as explained by you. If you are sure that the syntheitc colour which is there in the report is not permitted to be used for banana chips then, you can very well say that it is a false report simply to harass you.

As you already said that court to Central food inspecting lab and the result  is that the chips contain both natural and synthetic colour ( truly we had not added any clour) --A good defence on your side.

 You asked why one should add both the colours here is your answer(will this argument stands valid  in court –No )

 Natural colours now make up 31% of the colouring market, compared to synthetic with 40% and this percentage ratio will completely change after the hype created .. Many international companies are finding solutions for replacing synthetic colours with Natural stable and cost effective counterparts.

Colouring of the food product is required:

• To restore original appearance of food where natural colours have been destroyed by heat processing & subsequent storage

• To ensure uniformity of colour due to natural variations in colour intensity

• To intensify colours naturally occurring in foods to meet consumer expectations

• To give an attractive appearance to foods otherwise that looks unappetizing

• To help preserve identity or character by which foods are recognized & thus aid in product identification

• To serve as visual indication of food quality

These colours are added to foods either in synthetic or Natural form.

Synthetic dyes: Synthetic dyes do not occur in nature and have to be manufactured artificially. These are petroleum products that can be made with a high degree of purity, intense colour concentrate and consistent quality. These colours exhibit good tolerance towards heat, light and chemical influences

Colouring Foodstuff/ Natural colours:

If foods need to be coloured there are options available like using colours derived from colouring foodstuffs or by adding Natural colours that are allowed to be used in foods as per the legislation for the product in question and in appropriate quantities. It depends on the properties of the food, their stability towards heat, light, pH, packaging and storage conditions, interactions with the ingredients used for manufacturing. All these are very critical parameters to be considered when a Natural colour/ colouring foodstuff is added to the food and at all events preliminary experiments and stability tests should be carried out to stabilize the natural colour.

Dear Mr. Anil,

In addition to what Mr. Kushan has said, please go through Part-VI (Sections 23 to 31) of Prevention of Food and Adulteration Act, 1954 - which relates to Colouring matter.  Also go through Appendices B and C. In case the colouring contained in the foodstuff is authorised/ permitted, you will be through, otherwise it would be considered 'adulterated' in terms of Section 2(i-a) (j) of the Prevention of Food Adulteration Act, 1954.  You definitely need a proper defence, so consult a local lawyer who is familiar with the subject, since the penal consequences are quite high.